I normally don’t declare recipes the best for just any reason. In fact, if I’m saying something is the BEST, then it’s for a very good reason. Most often because I had multiple people try out a recipe and tell me it’s the best thing they’ve ever tasted; this happens most frequently when I bake cookies.
I created this now-internet-famous healthy turkey chili back in 2015 not knowing that Ambitious Kitchen would soon be known for it. I remember the very first time I made it and I was surprised at the wonderful thick texture and truly addicting flavor. Fast-forward almost 10 years and it’s one of the all-time MOST POPULAR recipes on Ambitious Kitchen. And for good reason!
It has quickly become one of those recipes people tuck into their recipe boxes, share with friends and family, and bookmark on their phones. I’m obsessed and I’m pretty sure the chili lovers of the world are, too.
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Ingredients in the best healthy turkey chili
This turkey chili recipe is packed with tons of spices, veggies, beans, and lean ground turkey to give it the perfect thickness and flavor. Here’s what you’ll need to make it:
- Veggies: you’ll need a red bell pepper, yellow onion, and canned or frozen sweet corn.
- Ground turkey: we’re adding lean protein with ground turkey (or you can use ground chicken) instead of traditional ground beef.
- Herbs & spices: the chili gets its incredible flavor from mild chili powder, cumin, dried oregano, cayenne pepper, and plenty of salt.
- For the broth: everything simmers in a can of diced or crushed tomatoes and chicken broth.
- Beans: I like to add two cans of red kidney beans for wonderful texture, fiber & protein.
Can I make it vegetarian?
This turkey is truly best served the way it is, so if you’re looking for a vegetarian option try my Best Vegetarian Chili Ever!
Our fav ways to customize this turkey chili
The fun part about cooking chili is all of the toppings and ways you can make it your own! Here are some suggestions:
- Add delicious toppings: I love topping my bowl with fresh avocado, a sprinkle of shredded cheese, sour cream or Greek yogurt, fresh cilantro, tortilla chips, and sliced jalapeños.
- Get spicy: if you like a kick of heat, feel free to add extra cayenne pepper and/or top your bowl with sliced jalapeños.
- Make it mild: alternatively, if you’re sensitive to heat simply omit the cayenne pepper. Please note that I use McCormick chili powder in this recipe, which is very mild. If your chili powder is spicy, you’ll want to reduce the amount.
What to serve with this turkey chili
This warming chili is absolutely wonderful paired with these honey pumpkin cornbread muffins, my best ever cornbread recipe, or even these easy gluten free crackers. If you’re serving a crowd for a party or game day, add these sides to your table:
- The Best Guacamole You’ll Ever Eat
- Tortilla Chip-Crusted Baked Jalapeño Poppers
- Vegan Jalapeño Butternut Squash Queso
- Caramelized Garlic Carrots with Spicy Cilantro Yogurt Sauce
- Italian Chopped Brussels Sprouts Salad
Get all of my appetizers here, and side dishes here!
Make it in your slow cooker
This healthy turkey chili can easily be made in the slow cooker as well! A great hands-free way to cook it and keep it warm. A few tips:
- Reduce the chicken broth to 1/2 cup.
- Brown the turkey and onions before adding them to the slow cooker.
- Add the rest of your ingredients and cook the chili on high for 3-4 hours or on low for 6-7 hours.
Storing & freezing tips
- In the refrigerator: this healthy turkey chili will stay good in your fridge for about 1 week. Once your chili is completely cooled, just place it in an airtight container (or multiple, if you’d like to meal prep it) without the additional toppings and place it in the fridge. To reheat it, simply do so in the microwave with a microwave safe bowl, or feel free to reheat it on the stovetop. Add your toppings once you’re ready to serve!
- In the freezer: chili makes the BEST freezer-friendly meal! Follow the instructions above, but instead of placing the turkey chili in the refrigerator just put it in your freezer for up to 3 months. To reheat, simply thaw the chili overnight and reheat on the stovetop or in the microwave when you’re ready to eat.
More chilis, soups & stews you’ll love
- Healthy White Chicken Chili
- Slow Cooker Black Bean Pumpkin Turkey Chili
- Creamy White Bean Chicken Enchilada Soup
- Mom’s Slow Cooker Beef Stew
- Butternut Squash, Chickpea & Lentil Moroccan Stew
Get all of my soups, stews & chili recipes here!
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If you make this healthy turkey chili recipe, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #ambitiouskitchen.
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Seriously, The Best Healthy Turkey Chili
Ingredients
- 2 teaspoons olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 medium red bell pepper, chopped
- 1 pound extra lean ground turkey or chicken (99%)
- 4 tablespoons chili powder* (I used McCormick chili powder, which is very mild. Do not use spicy chili powder, and if using a different brand, start with 2 tablespoons)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt, plus more to taste
- 1 (28-ounce) can diced tomatoes or crushed tomatoes
- 1 1/4 cups chicken broth
- 2 (15 oz) cans dark red kidney beans, rinsed and drained
- 1 (15 oz) can sweet corn, rinsed and drained
- For topping: cheese, avocado, tortilla chips, cilantro, sour cream
Instructions
- Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently.
- Add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.
- Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
- Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on November 8th, 2015, republished on January 12th, 2023, republished on January 30th, 2024, and republished on January 9th, 2025.
I have been making this chili since 2021. It is delicious! I omit the beans due to dietary limitations and add sautéed mushrooms ! It is a tasty healthy substitution!
Amazing! Great idea to add mushrooms 🙂
I’ve made this every Fall since 2018 🙂 love it
Omg I love that so much!! A staple for almost a decade 🙂
I loved it from the first time I made it. I made it for en event and won 1st prize. One of the descriptive words was refreshing!
So happy to hear that!!
Made this but modified it a bit because it was tasting awfully bland. Added roasted pumpkin, tripled the spices, added tomato paste & a can of green chilis. Also roasted carrots in with the onion/garlic/pepper mix. Also subbed great northern beans for kidney. My version was delish, but following this recipe will give you a very bland chili.
So strange – I’ve never found this one to be bland with four full tablespoons of chili powder and all of the rest of the spices! I’m glad your version turned out beautifully 🙂
Jillian, you did not modify this recipe, you completely changed it. So, instead of bashing Monique’s recipe and using this as a platform to brag about yourself, just say nothing.
I love this chili. Last time I made this, I was missing a can of kidney beans so I subbed in black beans (so one can of kidney, one can of black). Delish! I have a package of tostadas that I might use as a topping/dipper.
Perfect! Tostadas would be DELICIOUS with this!
This is the only chili recipe that I use anymore. It’s been a favorite of my family for several years now. So easy to make and perfectly seasoned. I do use a lesser amount of chili powder – 2 1/2 Tbsp. Definitely a keeper recipe!
Love that! Perfect dinner for fall 🙂
Do i simmer this with lid off or on
Lid off so that it thickens up 🙂
Delicious! Followed the recipe as written.
Also love your chicken soup and I have made it many times!
So happy to hear that!
Unfortunately this recipe turned out very bland and watery. There wasnt the rich tomato broth that typifies a classic chili. The turkey was beige and stood out like cottage cheese. There wasnt no spicy fire until i added some. I think this recipe needs to be reconsidered.
Sorry to hear that you didn’t love this one! With 4 whole tablespoons of chili powder (plus other spices), I’ve always found this to have the perfect flavor. If it’s not thick enough, I’d recommend letting it simmer with the lid off until it reaches your desired consistency!
Hi can you double the chicken/turkey? or will the consistency be off?
It will likely make the chili a lot thicker and more like the consistency of something you’d spoon over rice (which isn’t necessarily a bad thing!) I’d just recommend upping the spices to account for the extra protein.
This recipe has become a staple in my house! My son and I can both be a little picky, especially with leftovers. But I keep this chili in regular rotation, and we devour it every time. I’ve also gotten into the habit of separating some to freeze, and it reheats beautifully from frozen!
So happy to hear that! One of my fav recipes to freeze for later 🙂
This is a staple in our household and has been adopted by several friends after we served it to them.
So happy to hear that!
Simple, but delicious! It was really good with some shredded sharp cheddar.
The best! Glad you enjoyed!
I didn’t like it at all 😭 I think it’s the cumin, I used roasted geera, aka cumin. But it’s overpowering it. Maybe I wasn’t supposed to use roasted.. idk but it was saltless tasting, etc. I prefer a not chili flavor.
Correction: I prefer a *more* chili flavor.
Sorry to hear that! I’ve never cooked with geera, so I’m not sure how potent it is. Always feel free to add salt to taste, too!
Do you have instructions to make this ahead and freeze? I’m looking for healthy meals to make ahead for postpartum and this looks like it fits all the bills!
Yes, see the full post for freezing instructions!
This has been a favorite and staple in my family for a few years now.
It’s so easy to make and it tastes great!
I’ve made a vegan version using vegetable broth and plant based ground beef & my friends who are vegan or need gluten free options love it!! It allows me to provide an option for them that is not a salad
Love that! My vegetarian chili is also a great plant-based option!
I’ve made this twice. My family loves it! And my husband is quite picky.
Amazing! Glad it was a hit!
For the calories , are you counting the garnishes?
The nutrition is calculated without garnishes!
This recipe is very easy to make and so delicious. I was looking for a healthier, protein packed meal and this one fit the bill. I cut back on chili powder as per notes and its was great, so much so that my 10 month old granddaughter had seconds!!!
Amazing! So happy to hear that!!
I just made this for the first time and it is delicious! I will definitely make it again! Thank you so much for this delicious recipe!
So happy to hear that!
This was sooooooooo good. I’m visiting my Dad and decided to make this for dinner and we both absolutely loved it. My Dad tends to be picky but he had two heaping bowls and here I am having a bowl for breakfast. Delicious recipe – thank you!!
So happy to hear that!!
I make this recipe frequently and I find that it’s very forgiving. You can add/subtract the herbs/spices/garlic to your taste (although the author gives a good, stable combo), add black beans instead of kidney beans, or use one can of each. Sometimes I use a packet of Lawry’s taco seasoning or 4 T. or McCormick’s taco seasoning if I’m having the grandkids over for dinner. It’s a good recipe to put in rotation and play around with the ingredients.
Absolutely! This one’s great for customizing 🙂
In my rotation now. Family and I love this recipe. So filling, satisfying, and is easy to make. I also love how low calorie the recipe is. Easy to meal prep too!
So glad it’s a hit in your home!
Excellent chili sans garlic (allergy). Froze some for later. Thank you for healthy chili!!
Perfect! Glad you enjoyed!
I have made this recipe at least 20 times now, and I love it! It’s one of my son’s favorites (and he can be kind of picky!). Thank you for sharing!
So happy to hear that!
This recipe is amazing, I think I lost count on how many times I’ve made it since I found it! It’s rich in flavour, it’s not too watery, it’s SO EASY and quick to make. Your recipes never disappoint!
The best!! So glad you love it!
This was good, but i think it has too many kidney beans, as when I compare it to other chile recipes I have, when there’s 1 lb. of ground turkey, there’s usually only 1 15 oz. can of beans.
Feel free to reduce the amount of beans if you’d like!
This is the best chili recipe I have ever made! Easy and delicious! I didn’t have cayenne pepper so I used about a tablespoon of calabrian chili peppers and doubled the beans after about an hour after everything was cooking because there was enough liquid to take them and I need the fiber. Do not hesitate make this tonight!
Love that! Glad you enjoyed!!
Please add salt to nutrition panel for heart healthy low salt diets, please.
Disappointed. I asked for the turkey chili recipe to be sent to me.
I got some chicken soup recipe that I didn’t want.
Hi! I’m not sure what happened there, and would love to help troubleshoot. Please email [email protected] and someone will be in touch to found out what happened!
Can you make the turkey chili recipe in an instant pot?
I actually don’t own an instant pot, so I’m not sure what the instructions would be!
I’ve made this recipe multiple times and it always turns out delicious!
I’m so glad!